Crispy Szechuan Flaked White Fish in Chili‑Garlic Broth

Ingredients

• 450 g White fish fillets (e.g., cod)
• 1 Large egg
• 2 Tbsp Arrowroot powder
• 2 Tbsp Soy sauce (low-sodium)
• 2 cup Chicken broth
• 3 Garlic cloves, minced
• 1 tsp Fresh ginger, grated
• 1 Tbsp Sichuan chili oil
• 1 tsp Rice vinegar
• 3 Tbsp Vegetable oil (for frying)
• 2 Tbsp Green onions, sliced(optional)

Instructions

1. 1

   Pat the fish fillets dry and cut into bite‑size pieces. In a bowl, whisk the egg, then toss the fish pieces with arrowroot powder until lightly coated.

2. 2

   Heat the vegetable oil in a large skillet over medium‑high heat. Fry the coated fish pieces in batches until golden and crisp, about 2‑3 minutes per side; transfer to a paper‑towel‑lined plate.

3. 3

   In a separate pot, combine chicken broth, soy sauce, garlic, ginger, chili oil, and rice vinegar. Bring to a gentle simmer for 3 minutes.

4. 4

   Add the fried fish back into the broth and simmer gently for another 2‑3 minutes, just to infuse flavor without overcooking.

5. 5

   Serve the fish in shallow bowls, ladling the chili‑garlic broth over it, and garnish with sliced green onions if desired.